I made this dish many years ago for a pot-luck brunch I participated in. I do not cook much with curry but this recipe caught my eye only because it uses hard boiled eggs instead of raw eggs. I am not a fan of baking raw eggs. I can never get the consistency that I enjoy in a hot egg dish, so I fry or poach the eggs and then add them to the dish. This dish can be prepared the day before, baked and broiled right before serving making it perfect for a get together holiday breakfast or brunch. You can use individual ramekins or a large casserole baking pan. The cooked eggs absorb the sauce and become unexpectedly tasty and lush. Bring copies of this recipe with you because they will all ask for it.

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